Easy cherry jam
- Preparation and cooking time
- Makes 4 x 150g jars
- 2kg cherries , pitted, ½ roughly chopped, ½ halved
- 1.2kg jam or preserving sugar (with added pectin)
- 2 lemons , juiced
- STEP 1
Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
- STEP 2
After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it’s ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
- STEP 3
Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.